In a large pot, heat 2 tablespoons of vegetable or olive oil over medium heat. Add 1 bay leaf and a few allspice berries, cooking for about 2 minutes until aromatic.

Introduce a chopped small onion, a small leek, 1 grated carrot, and diced celery root into the pot. Sauté for 4 minutes until softened.

Stir in 1 cup of short grain rice, toast slightly for 1 minute. Then, add 6 cups of hot stock, 1 can of tomato puree, and ground pepper. Bring to a boil.

Reduce heat to low, cover, and let simmer for 15 minutes until rice is tender, stirring occasionally.

Taste the soup, adjust seasoning with sea salt and more pepper if needed. Add water or stock to reach desired consistency.

For added creaminess, stir in a tablespoon of sour cream and a knob of butter before serving. Garnish with fresh herbs if desired.